Andina Cafe / Saxonville Mills Cafe & Roastery
Medium Dark Roast

Roaster Location: Flag of United States Framingham, Massachusetts

4.00(1)

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Roast Level: Medium Dark
Bean Source Country: Colombia
Bean Source Region: Risaralda
Varietal: Caturra
Process: Washed
Espresso

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Traits: chocolate caramel

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Reviews(1)

4.00(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from Andina Cafe / Saxonville Mills Cafe & Roastery.
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Latest Reviews and Tasting Notes

  • Avatar
    Theo Chan, Managing Editor

    1420 roasts rated, avg score of 4.29

    4.00 - Average

    4.50 - Aroma

    4.00 - Finish

    4.00 - Flavor

    4.00 - Acidity

    4.50 - Balance

    I think it drinks like a solid dark roast (listed at medium dark). Chocolate, blackberry, some smoke and spice, especially when hot. Balance levels out nicely when cool. A well done house roast on the darker side if you like it that way.

    Cupping Method:Saxonville Mills Cafe and Roastery in Framingham was using this as their espresso. I had a double espresso. I'm bit confused here as to what's Andina vs. Saxonville, but the coffee was good enough so that I'll work it out on a second visit.

    Traits: chocolate blackberry clove smoke
    9 months ago · See more from Theo

More Details

Roast Level: Medium Dark
Medium-dark or Vienna roast coffee features a deeper, richer flavor profile due to its longer roasting time. When selecting a Vienna roast, look for a lower acidity, bolder body, and flavors with dark chocolate, caramel, toasted nut notes, and mild smokiness.
Bean Source Country: Colombia
Colombian coffees are known for their balanced taste, featuring bright acidity, medium body, and a range of flavors, including fruity notes, caramel sweetness, and nutty undertones. Colombia's worldwide reputation for producing great coffee at scale is well-deserved. Increasingly some of the best microlot specialty roasts are coming from Colombia thanks to their expertise in cultivation and process.
Bean Source Region: Risaralda
Grown in the rich volcanic soils of the Andes Mountains, coffee from Risaralda often has a balanced acidity and a smooth, velvety body. Its flavor profile is often characterized by notes of caramel sweetness, citrus brightness, and hints of cocoa, reflecting the unique microclimate and altitude of the region.
Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans under high pressure. It is characterized by its rich flavor and distinctive crema—the creamy layer that forms on top of the extracted process. When evaluating espresso, coffee experts often focus on key tasting characteristics such as aroma, flavor, body, and aftertaste. Aroma refers to the fragrant smells released during brewing, while flavor encompasses the coffee's overall taste profile, including notes of sweetness, bitterness, acidity, and richness. Body refers to the coffee's texture or mouthfeel, with descriptors like full-bodied, medium-bodied, or light-bodied. Aftertaste, or the finish, pertains to the lingering flavors and sensations experienced after swallowing the coffee. A well-prepared espresso is prized for its balance and complexity, combining these sensory attributes into a harmonious whole.

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